Cheese Enchilada Casserole

Cooking Light, October 2002

You don't really have to do much for this one and it's pretty tasty. Next time I'll add some more veggies, maybe a chopped green pepper just to add to it a bit.

This quick and easy Mexican dish is a family-friendly casserole that everyone will enjoy.

Yield: 4 servings

Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese

Preparation
1. Preheat oven to 375°.

2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.